Method

Sauce

Put the chopped mango pieces in a blender and blend to a fine puree.
Heat a saucepan over medium heat and cook the vodka for 1 minute.
Add the blended mango juice and sugar and continue to cook for
2 minutes. Add in the heavy cream and cook for another minute then
remove from the heat. Set aside to cool.

Crab Cake

Stir fry the onion, capsicum and sweet corn until soft in a pan over
medium heat. Set aside to cool.
In a medium-size bowl, combine the crab meat, mayonnaise, egg,
mustard, lemon juice and black pepper. Add the onion, green capsicum
and sweet corn mixture. Mix the ingredients with your fingers or
a wooden spoon, and form into 2–3 round, flat patties about the size
of your palm. Refrigerate for 30 minutes.
When ready to serve, heat enough oil for deep-frying in a large pot
to around 180°C.
Take the crab cake patties out of the refrigerator, roll each of them in
bread crumbs and deep fry for around 3 minutes, or until golden brown.

To Serve

Serve with vodka mango cream sauce on the side, or sandwich between
buns with fresh lettuce for a crab cake burger.